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Strawberry Pie Recipe - This homemade strawberry pie recipe features a secret ingredient between the crust and the filling that you'll kick yourself for never trying before!
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0:00
- Love love, love, love, love hearing from y'all.
0:04
This recipe comes from
0:07
a fan out of, let me see where she is
0:11
from, from, from, from, from,
0:16
Indianapolis, somewhere up in there, so.
0:21
Her name is Myrna Nisenbaum,
0:27
and Myrna, you were so nice to show me how to pronounce
0:32
your name, because it's N-I-S-E-N,
0:35
and she said, nice in baum.
0:38
So thank you so much.
0:40
And this strawberry pie recipe that she sent to me,
0:46
she said, it's so good during the hot summer months
0:49
when strawberries are coming in so good.
0:52
And she said that her mother cut this recipe out
0:56
of the Indianapolis Times, or either the Indianapolis Star,
1:01
Myrna said she's not quite sure which one, but she said,
1:05
"I have the original cut out recipe from the paper."
1:10
And they made it every Mother's Day and every Father's Day.
1:13
And she said, "I still make it, and I'm 67 years old now."
1:17
Well, baby, you're a young chick. (giggles)
1:20
You are a young, young chick, Myrna,
1:25
and it sounds just delicious.
1:28
And she says, she goes on to say, "This is so good
1:32
and refreshing in the summer, but good all year round too."
1:36
And she said, "I love you and your cooking shows, Paula,
1:38
I missed you on that other channel,
1:41
but was so happy to find you on YouTube
1:43
at the start of the pandemic last year."
1:45
She said, "I can't wait to watch you every day.
1:47
You make me so happy, and helped with the isolation
1:51
of the past year.
1:52
You're sunshine personified,
1:55
and I would love to meet you one day.
1:57
I love down-home cooking, no frills.
2:01
Thank you for brightening my day, and bringing me joy,
2:03
and great recipes."
2:04
You, that is so sweet, Myrna.
2:06
Thank you for sharing those kind words with me,
2:11
and y'all mean a lot to me too.
2:18
Y'all all meant a lot to meet when the pandemic started,
2:21
so it goes both ways, Myrna,
2:24
and this pie just sounds incredible.
2:28
And you start off with one pre-baked pie crust.
2:36
Now we are just using a frozen pie crust,
2:41
because, you know, we want this to be easy, don't we?
2:46
So we're going that route.
2:50
And Myrna says to use one and a half to two quarts
2:53
of fresh strawberries that have been deflowered,
2:59
washed and deflowered.
3:00
So in the pot they go,
3:05
and I want to make sure
3:06
I follow her instructions perfectly.
3:10
She said cook strawberries, sugar, corn starch,
3:13
and water on the stove, stirring constantly
3:17
until the mixture thickens and turns clear,
3:21
because it's going to be cloudy when you first get going.
3:25
All right, so I am going to mix
3:30
our corn starch with our flour.
3:37
That makes me feel a little bit better,
3:39
because I don't want it lumping.
3:47
Teresa, she really tests my skills.
3:50
She gives me some big molds to work with. (laughing)
3:58
- [Teresa] Got you on your toes.
3:59
- I'm telling you what, well, I'm on my toes right now.
4:06
So anyway, I would recommend mixing your cooked sugar
4:11
and your corn starch together.
4:14
Just pour that over our strawberries,
4:17
and we are gonna add a fourth of a cup of water.
4:24
So the original recipe called for three-fourths a cup
4:28
of sugar, but Myrna says over the years,
4:33
they've bumped it up to a full cup,
4:35
so that's what I'm doing too.
4:37
So it was a nine inch pie crust, one and a half quarts,
4:42
one and a half to two quarts of fresh strawberries,
4:45
rinsed and deflowered, a fourth of a cup of corn starch,
4:48
and a fourth of a cup of water.
4:52
So we're just going to cook these until they run clear,
4:55
stirring them the whole time,
4:59
and we've got one more step to do with our pie crust,
5:02
which really sounds so good, Myrna.
5:05
This is where the difference is on any other strawberry pies
5:12
I've seen, and we are going to coat
5:13
four ounces of cream cheese.
5:19
Myrna suggests soften it a little bit with a couple
5:22
of drops of milk, so that's what I did,
5:25
and I put it in the microwave for like, six seconds.
5:29
So we're just going to spread this
5:34
on the bottom, and up the sides of our pie crust.
5:41
And you'll want to let your pie crust be cold.
5:47
You don't want to spread your cream cheese on a hot crust,
5:54
because it would melt it.
6:01
This is going to be delicious.
6:07
You know who you used to make good strawberry pies?
6:12
I don't know if y'all remember this back
6:14
in the late sixties, early seventies, Shoney's Big Boy.
6:20
Do y'all remember that?
6:22
- [Teresa] Loved it.
6:22
- I know it.
6:24
They made a chocolate fudge cake, and a strawberry,
6:28
a mile high strawberry pie.
6:30
- [Teresa] They had the best breakfast buffet.
6:33
- Oh, they did.
6:34
They had a breakfast buffet back then.
6:37
We never went in, we just always, you know,
6:40
went and got us stuff.
6:46
- [Eddie] I don't think I ever ate at Shoney's.
6:47
- Are you kidding, Eddie?
6:48
- [Eddie] Are they still around?
6:49
- Are Shoney's still around, Teresa?
6:52
- [Teresa] You know, I don't know.
6:55
- But he was a chubby little boy, and he had like a-
6:59
- [Teresa] Checkered?
7:00
- [Paula] Yeah, and he had a dip.
7:02
His hair made a dip like an ice cream cone.
7:09
Okay.
7:11
- [Teresa] There are still some Shoney's,
7:12
but we do not have one.
7:14
- [Paula] Oh, wow.
7:15
- [Teresa] Big Boy was his name.
7:17
- [Paula] Big Boy?
7:18
- [Teresa] Mm-hmm.
7:19
- Well, he was a big boy.
7:22
Okay.
7:25
Myrna, I might use a little bit more cream cheese,
7:31
because you know, I don't like to skimp on (giggles)
7:34
any of my condiments,
7:37
but that did nicely.
7:39
All right, so we're gonna step over here to the stove.
7:41
We are gonna cook our-
7:44
- [Teresa] Put that in the refrigerator
7:45
because it needs to-
7:46
- Oh, okay.
7:47
- [Teresa] Because that's gonna need to chill.
7:48
- Okay, well, you put that in the refrigerator,
7:50
and I'm gonna start cooking these strawberries.
7:53
- [Teresa] Perfect.
7:54
- Okay, y'all.
7:56
(spatula tapping)
7:59
When Myrna says to keep it, cook it until it becomes clear,
8:03
it's not going to be like glass clear,
8:07
but it has a murky look until your corn starch
8:10
and your sugar melt, so this is what it's gonna look like,
8:14
and it took maybe, gosh, it probably took 10 minutes,
8:18
and five of that was, you know,
8:20
getting the strawberries hot.
8:23
- [Eddie] It smells so good.
8:24
- Doesn't it smell delicious?
8:27
So I'm going to put these in the refrigerator,
8:29
and let them cool,
8:31
and then we're going to pour them
8:32
over our cream cheese lined pie crust,
8:37
and then we're going to whip up some heavy cream,
8:42
and sweeten it to go on top of this beautiful pie.
8:47
Thank you, Myrna.
8:49
All right, it's time for us to put
8:51
our strawberry pie together.
8:55
Oh,
8:58
and I tasted this, and it is yummy, y'all, perfectly yummy.
9:06
Oops.
9:09
Look at that.
9:12
Now, Theresa is measuring us out a cup
9:17
of heavy cream, and we're going to sweeten that
9:20
with a fourth of a cup.
9:23
Oh my gracious. (giggles)
9:26
This tastes so good, y'all.
9:31
Mm, mm, mm.
9:34
Mm. (giggles)
9:38
So good.
9:41
So, so, so, so, so good.
9:48
Myrna, Myrna, Myrna.
9:53
Mm.
9:55
My only question, Myrna, is did I cook it long enough?
10:03
I hope I did.
10:04
I hope I cooked it long enough.
10:11
All right.
10:13
So now we're gonna sweeten
10:19
our whipped cream,
10:21
and Theresa put us a metal bowl in the freezer,
10:26
so it's nice and cold.
10:30
(beater whirring and scraping)
10:33
Okay.
10:35
Here we go with our thirty legged beater.
10:42
(beater whirring and scraping)
10:42
Now, this is just a personal preference.
10:47
I just use a fourth of a cup of white sugar.
10:53
(beater whirring and scraping)
11:00
Okey dokey.
11:04
There we go.
11:10
Myrna, Myrna, Myrna.
11:13
Look at your pie, girl.
11:19
Mm.
11:21
Like I said, Myrna, I just hope that I,
11:27
that I cooked the strawberries
11:33
long enough to get thick enough so it'll slice.
11:43
Now let's see am I gonna spread that to the edge,
11:48
or do you want to do it like this
11:53
so I can see those beautiful strawberries?
11:58
I think I'll do it just like that.
12:03
So you don't have to guess at what kind of pie this is.
12:25
There you go.
12:29
Looks beautiful.
12:31
You almost have to do his part with your finger,
12:35
to get the pretty little swirls that you want.
12:41
(giggling)
12:42
That sounds like a good excuse for me.
12:45
(laughing)
12:48
So Myrna, thank you so much.
12:50
This is actually going to be our dessert for supper.
12:55
I know it's delicious, because the insides are incredible,
13:00
and after putting that on our cream cheese
13:04
that we lined our pie shell with,
13:06
oh, thank you, girl.
13:08
I appreciate you sharing so much.
13:13
So love and best dishes, y'all.
13:16
Have you some strawberry pie.
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